Truly, you are running the best knife channel on youtube. Your videos on knife geometry are so much better than the other knife channels who seem to be for knife collectors rather than people who actually plan on using higher end knives for work.
@shakerson Thanks for the kind words bro-san! I try to look at the knives throughout the whole spectrum. As a collector, I can just enjoy a beautiful blade. And stare at them on my wall. But as a kitchen-pro, I definitely look at them as tools as well. And there is definitely something special about using high-end knives in the kitchen. A great tool makes every job more fun, efficient, and easy.
@@chefknivesenthusiast I mean it. I'm also a private chef and have recently also gone back to work in fine dining. I also cook all of my own food and have been sharpening for about 20-25 years, so I really value a high-performance workhorse. Idk if you are looking for video ideas, but a video on which knives are okay to cheap out on would be cool. Comparing a high end oyster knife to the Victorinox ones for example. Or sujihiki/slicers, boning knives, paring knives, etc. I know the value of a great gyuto but I don't have enough experience with these knives beyond like Victorinox shuckers and sub-$200 slicers for example. I have a Friedrich Herder PIKAS paring knife but I don't see the value over my old Wusthof Legende one at half the price.
@@shakerson I think all knives are okay to cheap out on. You don't need high-end and expensive knives. Skill and technique always comes first. I could surrender all my knives, grab a kit full of Victorinox knives and get all the jobs done. But, if you can afford it, know how to get that extra potential out of high-end knives, enjoy the craftsmanship, and value the stories they tell, it sure is cool and satisfying to own and use them. Hence I own a lot of cool knives.
I love mine. It does loose it’s sharpness a bit faster than it’s counterparts, but hey most of us like to sharpen our stuff too. You really can’t beat the price for performance. Only downside for me was the shipping time. I waited 2 or 3 months as well.
They have good reviews on KKF, one of the best kitchen knife nerdy communities. Leaf spring steel is 5160. Do they have access to 52100? N695 (440C) and Sleipner (a slight improvement from A2/SKD12) are very common in Indonesia. I think for kitchen knives, the max grit is 3000. If it's more than that, you might have problems cutting tough-skinned vegetables like bell pepper, tomato, etc. I see the choil shot. It seems good. Why is it slightly wedging and difficult to cut when cutting dense vegetables like sweet potato? Is the slightly thicker part on the BTE too low?
@olan5668 Yeah, it is not thin behind the edge. Depending on the steel, your stones, and sharpening technique, you can still get a toothy edge on a 6K, but I agree. I usually don't go higher than 3K on a Gyuto. I don't know if they have access to the other Leaf Spring steel you mention. I know about KKF, but I'm already in a private chat group with Matus (KKF founder/moderator), Maksim (owner JNS), and other old guard knife nerds.
Wat een prachtexemplaar! Vooral het houtwerk en de Saya zijn echt adembenemend!😍 Super tof kanaal man! Ik heb een vraagje: Ik wil graag mijn eerste échte mooie japanse keukenmes kopen en heb veel research gedaan naar de verschillende modellen en staalsoorten maar vind het erg lastig om de knoop door te hakken (pun intended). Ik wil graag een kiritsuke stijl mes met een mooi, duurzaam staal (het liefst stainless of een blend) waar dan ook een Saya bij zit. Heb jij tips over waar jij je messen besteld of kunt checken/ testen in Nederland? Ik vind het online bestellen toch een beetje spannend voor zo'n flinke investering. Alvast heel erg bedankt voor de moeite en keep on making awesome content!!🔥💪🏻
Ik werk inmiddels een jaar bij Meesterslijpers in Amsterdam/Badhoevedorp. Mocht je een keer de mogelijkheid hebben, maak dan een afspraak bij mij in de Showroom in Badhoevedorp: www.meesterslijpers.nl/private-shopping Om alvast veel meer te weten te komen over Japanse messen raad ik je aan om deze video te kijken: ua-cam.com/video/I6b4l7C38UE/v-deo.html
Damn talk about bang for your buck The saya alone would typically cost double that I’m a knife guy but to be honest what stood out to me the most was that amazing wood work on your bass Fkn stunning!!!
Right? A custom handle or a Saya is at least €150 over here. The wood carving on my bass is awesome, with my favorite bird (Phoenix) depicted on it. And it sounds as good as it looks thanks to the Bartolini pickups.
Love your channel! Can i just ask about the handle? I bought one of their amboyna burl but found it to be coated. How does this handle feel? Is it light? Does it have a solid feel? Apparently i have tried their regular jatiwood handle and i am very very pleased with it more than the amboyna
The handle is light weighted, but feels very solid. Everything is subjective. I like lightweight, front heavy knives. Others like hefty, back heavy knives. 🤷🏽♂️
I've been very interested in their knives since Instagram decided to show me their stuff. Pretty sure i will get something sooner or later. Can you do a follow-up reply on how long the knife stays sharp? Thanks a lot!
I could do that. I do get feedback from others who also own a knife of theirs that they don't hold an edge for very long. But hey, the steel sharpens nicely.
@@chefknivesenthusiast I probably need to talk to the good people there soon lol. So many questions but you really only know a knife when you have it in your hand, sharpen it, and use it.
Oh, it is holding up pretty well. It does not have the best edge retention, but all is very acceptable about this knife. Especially considering the small price tag.
You're probably right about that. I did read some stuff about Leaf Spring reaching 58 HRC max or something after I made this video. The edge retention of this knife sems to agree. I don't think the makers actually tested the HRC and just gave me a number that sounded right.
Hello there. I'm a big fan of your page. I was just wondering. Do you think that if this same blade has a full flat grind instead of a convex grind, it would be miles beyond in terms of cutting performance on tougher and more fibrous vegetables? Also, I notice from the profile that there is a steel core that is a bit darker in color compared to the 'leaf spring steel' layer. Were you informed what specific steel core that is or would you have any close approximate to what steel it is?
Thanks for supporting my channel! With a little bit of thinning and a full flat grind this knife would fly through harder/solid produce. But then it will also have a lot of stiction to the blade. I'd prefer a convex grind in combination wit the right thickness/thinness, for amazing cuttingfeel and better food release. This is a Honyaki knife, which means that it is a monosteel blade. Not a Sanmai blade with a core steel and cladding on both sides. A Honyaki blade is differentially hardened, using clay on the blade during the heat treat. Above the Hamon line, the clay was applied thicker than under the Hamon line. So during heat treat, those different layers of clay creates two different hardnesses on the same piece of steel, visually seperated by that Hamon line. I don't know exactly which type of Leaf Spring steel they used, but the blade is made in one piece, no 3-layer construction.
Leuke video’s heb je. Leuk om te kijken. Zou je een keer een filmpje willen maken betreft Japanse natuur slijpstenen. Ik ken namelijk niemand die er verstand van heeft. Ik ben daar zeer in geïnteresseerd.
Dank voor de positieve vibe. Ik heb diverse JNAT experts in mijn knife nerd inner circle, maar zelf ben ik nog niet genoeg ervaren met JNAT's om er een video over te maken. Zelf gebruik ik ze pas een jaar of twee. En het is een heel complex wereldje. Maar misschien dat ik een keer een JNAT video maak met Maksim, eigenaar JNS (Japanese Natural Stones) in Denemarken. Hij was de eerste die buiten Japan is begonnen met het verkopen van Japanse synthetische slijpstenenen, JNAT's en messen. Een goudmijn aan kennis en ervaring. Ik ben wel bezig met het schrijven van artikelen over JNAT's voor op de Meesterslijpers website. Daar zal iig de basis kennis in komen te staan.
@@chefknivesenthusiast mag ik jou hartelijk bedanken voor je uitgebreide antwoord. İk heb werkelijk alle Japanse stenen uitgeprobeerd. ik heb zelf ook heel veel slijpmateriaal. enigste wat ik niet heb geprobeerd, zijn Japanse natuurstenen. nogmaals bedankt voor je geweldig uitleg.
Their knives looks awesome.I’m gonna order some, but on their website they only shipping to Indonesia Malaysia and Singapore, I hope they do ship to Australia😂
They ship worldwide. If they ship to me in the Netherlands, then it would make no sense not shipping to Ozzy. Just shoot them a DM on Instagram to have them confirm it to you.
@@chefknivesenthusiast BTW, chef the honyaki in the video, do you know what steel and HRC it is? Is this the black Honyaki? They do different steels for different types honyaki.
Wow, very beautiful handle, saya and blade. I will look into these and the relatively deep and thin blade road should cut well on all but thicker produce. One of my 5 basses was made in Indonesia and the quality is at least as good as my more expensive axes. Keep an eye on kitty’s right eye 👀, there might be a slight infection going on there.
And yes, unfortunately my cat has an eye infection. Almost chronically. Since he was a kitten. I tried all the ointments and medicine, but it keeps coming back once in a while. It is his only weakness.
Sorry to hear about the eye infections. It could be chronic from him grooming himself with his mouth spit. The only thing I can think of helping other than ointments etc is to clean his water bowl daily and have fresh water in it 🤷♂️. My Indonesian Bass is a Squier Vintage modified jazz bass. I like the Ergonomics of Fender basses and their imitators.
I think I remember my vet saying that he has a form of herpes. I refresh his water bowls on the daily, and the tap water quality in Amsterdam is amongst the best in the world. I could clean his water bowls more frequently.
You seem like a fastidious type of guy, so I wasn’t trying to insult you or anything. I just had that possibility pop up into my head as I had just seen some videos about cats getting blackheads on their chin and it was somehow related to them eating and drinking from plastic bowls. Supposedly metal and ceramic don’t cause that.
I'll experience that first hand soon. What kind of cutting board do you use? And what would you consider your level of skill and technique to be? A good quality (soft) cutting board and proper cutting skill and technique can drastically improve the edge retention on a knife. I hope I will get it to hold an edge long enough. But at least the steel is easy to sharpen.
@@chefknivesenthusiast I have pretty good knife skills, but could probably be a little more gentle. I was using generic plastic food service cutting boards at work, probably had something to do with it. I still absolutely love the knife, the geometry is amazing, and I LOVE supporting hardworking Indonesian people. I didn’t know you were Indonesian, always wondered what your ethnicity was. Ever made Kaw Sach Chrouk?
@@HavenUpsurge I don't cook with a lot of pork myself, but I probably made a dish with chicken or beef that is very similar to Kaw Sach Chrouk lot's of times. A softer cutting board (e.g. Hasegawa or Parker Asahi) would also drastically improve the edge retention of your knives.
Truly, you are running the best knife channel on youtube. Your videos on knife geometry are so much better than the other knife channels who seem to be for knife collectors rather than people who actually plan on using higher end knives for work.
@shakerson Thanks for the kind words bro-san! I try to look at the knives throughout the whole spectrum. As a collector, I can just enjoy a beautiful blade. And stare at them on my wall. But as a kitchen-pro, I definitely look at them as tools as well. And there is definitely something special about using high-end knives in the kitchen. A great tool makes every job more fun, efficient, and easy.
@@chefknivesenthusiast I mean it. I'm also a private chef and have recently also gone back to work in fine dining. I also cook all of my own food and have been sharpening for about 20-25 years, so I really value a high-performance workhorse. Idk if you are looking for video ideas, but a video on which knives are okay to cheap out on would be cool. Comparing a high end oyster knife to the Victorinox ones for example. Or sujihiki/slicers, boning knives, paring knives, etc. I know the value of a great gyuto but I don't have enough experience with these knives beyond like Victorinox shuckers and sub-$200 slicers for example. I have a Friedrich Herder PIKAS paring knife but I don't see the value over my old Wusthof Legende one at half the price.
@@shakerson I think all knives are okay to cheap out on. You don't need high-end and expensive knives. Skill and technique always comes first. I could surrender all my knives, grab a kit full of Victorinox knives and get all the jobs done.
But, if you can afford it, know how to get that extra potential out of high-end knives, enjoy the craftsmanship, and value the stories they tell, it sure is cool and satisfying to own and use them. Hence I own a lot of cool knives.
Very interesting video. Happy to see on their site that they are exploring other steels.
I love mine. It does loose it’s sharpness a bit faster than it’s counterparts, but hey most of us like to sharpen our stuff too. You really can’t beat the price for performance. Only downside for me was the shipping time. I waited 2 or 3 months as well.
Price for performance champions.
This knife is a value monster!
Couldn't say it any better.
Very interesting video as usual. Knife looks to be great value.
Super deal! 👌🏽
They have good reviews on KKF, one of the best kitchen knife nerdy communities.
Leaf spring steel is 5160. Do they have access to 52100? N695 (440C) and Sleipner (a slight improvement from A2/SKD12) are very common in Indonesia.
I think for kitchen knives, the max grit is 3000. If it's more than that, you might have problems cutting tough-skinned vegetables like bell pepper, tomato, etc.
I see the choil shot. It seems good. Why is it slightly wedging and difficult to cut when cutting dense vegetables like sweet potato? Is the slightly thicker part on the BTE too low?
@olan5668 Yeah, it is not thin behind the edge.
Depending on the steel, your stones, and sharpening technique, you can still get a toothy edge on a 6K, but I agree. I usually don't go higher than 3K on a Gyuto.
I don't know if they have access to the other Leaf Spring steel you mention.
I know about KKF, but I'm already in a private chat group with Matus (KKF founder/moderator), Maksim (owner JNS), and other old guard knife nerds.
@@chefknivesenthusiast more privileged than the rest of us... 😂
#knifeprivilege 🤣
Thank you for another great video and introduction to an interesting knife.
What brand is that 1k stone?
Wat een prachtexemplaar! Vooral het houtwerk en de Saya zijn echt adembenemend!😍
Super tof kanaal man!
Ik heb een vraagje: Ik wil graag mijn eerste échte mooie japanse keukenmes kopen en heb veel research gedaan naar de verschillende modellen en staalsoorten maar vind het erg lastig om de knoop door te hakken (pun intended).
Ik wil graag een kiritsuke stijl mes met een mooi, duurzaam staal (het liefst stainless of een blend) waar dan ook een Saya bij zit.
Heb jij tips over waar jij je messen besteld of kunt checken/ testen in Nederland? Ik vind het online bestellen toch een beetje spannend voor zo'n flinke investering.
Alvast heel erg bedankt voor de moeite en keep on making awesome content!!🔥💪🏻
Ik werk inmiddels een jaar bij Meesterslijpers in Amsterdam/Badhoevedorp. Mocht je een keer de mogelijkheid hebben, maak dan een afspraak bij mij in de Showroom in Badhoevedorp: www.meesterslijpers.nl/private-shopping
Om alvast veel meer te weten te komen over Japanse messen raad ik je aan om deze video te kijken: ua-cam.com/video/I6b4l7C38UE/v-deo.html
Damn talk about bang for your buck
The saya alone would typically cost double that
I’m a knife guy but to be honest what stood out to me the most was that amazing wood work on your bass
Fkn stunning!!!
Right? A custom handle or a Saya is at least €150 over here.
The wood carving on my bass is awesome, with my favorite bird (Phoenix) depicted on it. And it sounds as good as it looks thanks to the Bartolini pickups.
Love your channel! Can i just ask about the handle? I bought one of their amboyna burl but found it to be coated.
How does this handle feel? Is it light? Does it have a solid feel? Apparently i have tried their regular jatiwood handle and i am very very pleased with it more than the amboyna
The handle is light weighted, but feels very solid.
Everything is subjective. I like lightweight, front heavy knives. Others like hefty, back heavy knives. 🤷🏽♂️
I've been very interested in their knives since Instagram decided to show me their stuff. Pretty sure i will get something sooner or later. Can you do a follow-up reply on how long the knife stays sharp? Thanks a lot!
I could do that. I do get feedback from others who also own a knife of theirs that they don't hold an edge for very long. But hey, the steel sharpens nicely.
@@chefknivesenthusiast I probably need to talk to the good people there soon lol. So many questions but you really only know a knife when you have it in your hand, sharpen it, and use it.
@@chefknivesenthusiast I'm back lol. Here to check how the edge is holding up!
bump 😅 How is the knife holding up for you? @@chefknivesenthusiast
Oh, it is holding up pretty well. It does not have the best edge retention, but all is very acceptable about this knife. Especially considering the small price tag.
i dont think leaf spring can reach 62hrc tho, otherwise very nice knife
You're probably right about that. I did read some stuff about Leaf Spring reaching 58 HRC max or something after I made this video. The edge retention of this knife sems to agree. I don't think the makers actually tested the HRC and just gave me a number that sounded right.
Appreciate your videos as always my friend. I'm gonna go ahead and take the Ole Keskin leap.
Attaboy,my bro-san 👍🏼 👌🏽
Hello there. I'm a big fan of your page. I was just wondering. Do you think that if this same blade has a full flat grind instead of a convex grind, it would be miles beyond in terms of cutting performance on tougher and more fibrous vegetables? Also, I notice from the profile that there is a steel core that is a bit darker in color compared to the 'leaf spring steel' layer. Were you informed what specific steel core that is or would you have any close approximate to what steel it is?
Thanks for supporting my channel!
With a little bit of thinning and a full flat grind this knife would fly through harder/solid produce. But then it will also have a lot of stiction to the blade. I'd prefer a convex grind in combination wit the right thickness/thinness, for amazing cuttingfeel and better food release.
This is a Honyaki knife, which means that it is a monosteel blade. Not a Sanmai blade with a core steel and cladding on both sides. A Honyaki blade is differentially hardened, using clay on the blade during the heat treat. Above the Hamon line, the clay was applied thicker than under the Hamon line. So during heat treat, those different layers of clay creates two different hardnesses on the same piece of steel, visually seperated by that Hamon line.
I don't know exactly which type of Leaf Spring steel they used, but the blade is made in one piece, no 3-layer construction.
Leuke video’s heb je. Leuk om te kijken. Zou je een keer een filmpje willen maken betreft Japanse natuur slijpstenen. Ik ken namelijk niemand die er verstand van heeft. Ik ben daar zeer in geïnteresseerd.
Dank voor de positieve vibe. Ik heb diverse JNAT experts in mijn knife nerd inner circle, maar zelf ben ik nog niet genoeg ervaren met JNAT's om er een video over te maken. Zelf gebruik ik ze pas een jaar of twee. En het is een heel complex wereldje.
Maar misschien dat ik een keer een JNAT video maak met Maksim, eigenaar JNS (Japanese Natural Stones) in Denemarken. Hij was de eerste die buiten Japan is begonnen met het verkopen van Japanse synthetische slijpstenenen, JNAT's en messen. Een goudmijn aan kennis en ervaring.
Ik ben wel bezig met het schrijven van artikelen over JNAT's voor op de Meesterslijpers website. Daar zal iig de basis kennis in komen te staan.
@@chefknivesenthusiast mag ik jou hartelijk bedanken voor je uitgebreide antwoord. İk heb werkelijk alle Japanse stenen uitgeprobeerd. ik heb zelf ook heel veel slijpmateriaal. enigste wat ik niet heb geprobeerd, zijn Japanse natuurstenen. nogmaals bedankt voor je geweldig uitleg.
Their knives looks awesome.I’m gonna order some, but on their website they only shipping to Indonesia Malaysia and Singapore, I hope they do ship to Australia😂
They ship worldwide. If they ship to me in the Netherlands, then it would make no sense not shipping to Ozzy. Just shoot them a DM on Instagram to have them confirm it to you.
Ye they replied me do the worldwide shipping, now need to confirm some customised detail 😊 thanks
@jiewang3285 Awesome 👌🏽
@@chefknivesenthusiast BTW, chef the honyaki in the video, do you know what steel and HRC it is? Is this the black Honyaki? They do different steels for different types honyaki.
Wow, very beautiful handle, saya and blade. I will look into these and the relatively deep and thin blade road should cut well on all but thicker produce. One of my 5 basses was made in Indonesia and the quality is at least as good as my more expensive axes. Keep an eye on kitty’s right eye 👀, there might be a slight infection going on there.
Definitely. It had no problems cutting other stuff than the sweet potatoes. It's really great value for a low budget knife.
And yes, unfortunately my cat has an eye infection. Almost chronically. Since he was a kitten. I tried all the ointments and medicine, but it keeps coming back once in a while. It is his only weakness.
Sorry to hear about the eye infections. It could be chronic from him grooming himself with his mouth spit. The only thing I can think of helping other than ointments etc is to clean his water bowl daily and have fresh water in it 🤷♂️. My Indonesian Bass is a Squier Vintage modified jazz bass. I like the Ergonomics of Fender basses and their imitators.
I think I remember my vet saying that he has a form of herpes.
I refresh his water bowls on the daily, and the tap water quality in Amsterdam is amongst the best in the world. I could clean his water bowls more frequently.
You seem like a fastidious type of guy, so I wasn’t trying to insult you or anything. I just had that possibility pop up into my head as I had just seen some videos about cats getting blackheads on their chin and it was somehow related to them eating and drinking from plastic bowls. Supposedly metal and ceramic don’t cause that.
A little sad pin cries out there somewhere.. 😢
Haha, I did find it. But yeah, lost a lot of saya pins in my life.
Love mine just doesn’t hold a edge for very long
I'll experience that first hand soon. What kind of cutting board do you use? And what would you consider your level of skill and technique to be? A good quality (soft) cutting board and proper cutting skill and technique can drastically improve the edge retention on a knife.
I hope I will get it to hold an edge long enough. But at least the steel is easy to sharpen.
@@chefknivesenthusiast I have pretty good knife skills, but could probably be a little more gentle. I was using generic plastic food service cutting boards at work, probably had something to do with it. I still absolutely love the knife, the geometry is amazing, and I LOVE supporting hardworking Indonesian people. I didn’t know you were Indonesian, always wondered what your ethnicity was. Ever made Kaw Sach Chrouk?
@@HavenUpsurge I don't cook with a lot of pork myself, but I probably made a dish with chicken or beef that is very similar to Kaw Sach Chrouk lot's of times.
A softer cutting board (e.g. Hasegawa or Parker Asahi) would also drastically improve the edge retention of your knives.